Best Grilled Firecracker Chicken Recipes

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GRILLED FIRECRACKER CHICKEN DRUMMIES



Grilled Firecracker Chicken Drummies image

Serve sour cream on the side to cut the heat of chicken drummies seasoned with chili powder and cayenne pepper.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h35m

Yield 20

Number Of Ingredients 9

2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons ground red pepper (cayenne)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon pepper
2 packages (1 lb each) chicken wing drummettes
Sour cream, if desired
Paprika, if desired

Steps:

  • In 1-gallon resealable food-storage plastic bag, place all ingredients except chicken, sour cream and paprika. Seal bag; shake to blend seasonings. Add chicken; seal bag and shake until chicken is coated with seasonings. Refrigerate at least 1 hour to marinate but no longer than 24 hours.
  • Heat gas or charcoal grill. Place chicken in grill basket (grill "wok"). Place basket on grill over medium heat. Cover grill; cook 20 to 25 minutes, shaking basket to turn chicken after 10 minutes, until juice of chicken is clear when thickest part is cut to bone (180°F).
  • Serve chicken with sour cream sprinkled with paprika.

Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 20 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g

GRILLED SPATCHCOCK FIRECRACKER CHICKEN



Grilled Spatchcock Firecracker Chicken image

We've transformed the restaurant classic into the ultimate salty-sweet cookout main course. Cutting the chicken in half and grilling it flat gets you super-crispy skin and a shortened cook time.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

One 3- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
Vegetable or neutral oil, for the grill grates
1/2 cup soy sauce, such as Kikkoman® Traditionally Brewed Soy Sauce
1/2 cup light brown sugar
1/2 cup Buffalo-style hot sauce
1 tablespoon rice wine vinegar, such as Kikkoman® Rice Vinegar
1 teaspoon red pepper flakes
2 scallions, sliced
Flatbread, for serving

Steps:

  • Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  • To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
  • Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
  • Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
  • Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.

GRILLED FIRECRACKER CHICKEN



Grilled Firecracker Chicken image

Seems like a lot of Asian dishes are named "Firecracker" and I don't want to confuse you. This isn't Asian, rather, it was inspired by the name of the song that was playing when I first made the marinade.

Provided by TooAllergic

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup tomato sauce
1/4 cup apricot jam
2 tablespoons lime juice
3 garlic cloves, chopped
1/2 jalapeno pepper, chopped (take out seeds if you don't like it H.O.T.)
4 (5 ounce) chicken breasts
2 tomatoes, seeded and chopped
2 tablespoons cilantro, chopped
1 avocado, diced
1 tablespoon olive oil
1 tablespoon lime juice
salt
pepper

Steps:

  • Fire up that grill!
  • Puree the first 5 ingredients. Place about 1/2 of this in a zipper bag with the chicken breasts and marinate for 30 minutes.
  • Combine the next 5 ingredients and season. Keep cool and covered until serving.
  • When Chicken is marinated, remove from the bag, season with salt and pepper and grill for about 6 minutes per side( you should know your grill). Use the remaining-fresh marinade to baste the chicken as it grills or as sauce when it is done. It will get nice and dark (I love the charred sugar smell from the jelly).
  • Serve with the dressed avocado and tomatoes.

Nutrition Facts : Calories 426.9, Fat 24.1, SaturatedFat 5.3, Cholesterol 90.7, Sodium 211.7, Carbohydrate 22.9, Fiber 4.6, Sugar 10.5, Protein 31.7

GRILLED FIRECRACKER CHICKEN WINGS



Grilled Firecracker Chicken Wings image

Red pepper, chili powder and cumin spark up these tangy wings.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 4

Number Of Ingredients 8

12 chicken wings (2 1/2 pounds)
2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons ground red pepper (cayenne)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon pepper
Sour cream, if desired

Steps:

  • Fold tips of chicken wings under opposite ends to form triangles.
  • Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours.
  • Heat coals or gas grill for direct heat.
  • Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.

Nutrition Facts : Calories 310, Carbohydrate 1 g, Cholesterol 90 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg

GRILLED FIRECRACKER CHICKEN



Grilled Firecracker Chicken image

Bottled sweet chili sauce can be found in the international section of your grocery store. Orange marmalade can replace the apricot in this juicy chicken recipe.

Provided by CookingONTheSide

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 (5 lb) roasting chickens, cut into 8 pieces
1/3 cup apricot preserves
2 tablespoons sweet chili sauce
1 tablespoon scallion, finely chopped
1 teaspoon ginger, grated
1 teaspoon soy sauce

Steps:

  • Prepare grill for indirect-heat cooking.
  • Combine salt, garlic powder and pepper; sprinkle over chicken.
  • Combine the last five ingredients, including the preserves, sweet chili sauce, scallion, ginger and soy sauce; set aside.
  • Grill chicken, skin-side down, over direct heat until browned, 5 minutes.
  • Turn; place over indirect heat.
  • Cover; grill 45 minutes, and baste occasionally with the apricot-chili sauce mixture.

Nutrition Facts : Calories 860.1, Fat 58.1, SaturatedFat 16.6, Cholesterol 267.4, Sodium 634.8, Carbohydrate 18.1, Fiber 0.3, Sugar 11.7, Protein 63.3

GRILLED FIRECRACKER CHICKEN DRUMMIES



Grilled Firecracker Chicken Drummies image

Serve sour cream on the side to cut the heat of chicken drummies seasoned with chili powder and cayenne pepper. Servings # 20

Provided by @MakeItYours

Number Of Ingredients 9

2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons ground red pepper (cayenne)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon pepper
2 packages (1 lb each) chicken wing drummettes
Sour cream, if desired
Paprika, if desired

Steps:

  • In 1-gallon resealable food-storage plastic bag, place all ingredients except chicken, sour cream and paprika. Seal bag; shake to blend seasonings. Add chicken; seal bag and shake until chicken is coated with seasonings. Refrigerate at least 1 hour to marinate but no longer than 24 hours.
  • Heat gas or charcoal grill. Place chicken in grill basket (grill "wok"). Place basket on grill over medium heat. Cover grill; cook 20 to 25 minutes, shaking basket to turn chicken after 10 minutes, until juice of chicken is clear when thickest part is cut to bone (180°F).
  • Serve chicken with sour cream sprinkled with paprika.

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